chicken stock
It's a very forgiving process, stock making. A chicken carcass, an onion, a carrot and a stick of celery, a few peppercorns and some aromatics and you're hot to trot. However, here's the recipe I usually follow. It's based on one from a Giorgio Locatelli book (Made In Italy, I think) - the only time I've seen juniper berries as an ingredient.
1kg chicken carcasses, or wings
a blob of tomato ketchup
1 onion, quartered
1 carrot, large chunks
1 stick celery, large chunks
1 leek, large chunks
a handful of parsley stalks
1 bay leaf
3 black peppercorns
2 juniper berries, crushed
3 litres of water
Break up the carcasses into large bits, place in a roasting tray and rub all over with the tomato ketchup. Roast at 200C/180C fan for 20 minutes or so. Put in a pot with the remaining ingredients and cover with the water. Bring to the boil, skimming off any scum that rises to the top. Simmer for three hours, replenishing with water as necessary. Cool. Spoon off the excess fat that rises to the surface, then strain into freezer containers. I'll usually freeze the stock in 500ml and 250ml tubs and also maybe freeze some in ice cube trays and keep them in a bag.
1kg chicken carcasses, or wings
a blob of tomato ketchup
1 onion, quartered
1 carrot, large chunks
1 stick celery, large chunks
1 leek, large chunks
a handful of parsley stalks
1 bay leaf
3 black peppercorns
2 juniper berries, crushed
3 litres of water
Break up the carcasses into large bits, place in a roasting tray and rub all over with the tomato ketchup. Roast at 200C/180C fan for 20 minutes or so. Put in a pot with the remaining ingredients and cover with the water. Bring to the boil, skimming off any scum that rises to the top. Simmer for three hours, replenishing with water as necessary. Cool. Spoon off the excess fat that rises to the surface, then strain into freezer containers. I'll usually freeze the stock in 500ml and 250ml tubs and also maybe freeze some in ice cube trays and keep them in a bag.